Description
A colorful side dish filled with warm, herby aromas from roasted bell peppers, cherry tomatoes, zucchini, and mushrooms, topped with tangy feta and fresh parsley.
Ingredients
Scale
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Feta cheese for topping (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
- Wash and prepare all vegetables: slice the zucchini, chop the peppers and onion, halve the cherry tomatoes, and slice the mushrooms. Mince the garlic.
- In a large bowl, combine the zucchini, red bell pepper, yellow bell pepper, red onion, cherry tomatoes, mushrooms, and garlic. Drizzle with olive oil and sprinkle with oregano, thyme, salt, and pepper. Toss to coat.
- Spread the vegetable mixture in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway through until tender and slightly caramelized.
- Remove from oven and sprinkle with crumbled feta and parsley if desired. Adjust salt and pepper to taste. Serve warm.
Notes
Use a single layer for roasting to avoid steaming. Garlic should be minced for even flavor distribution.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg